Preparation

Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.

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Reviews

i made this soup (twice!) over the Easter weekend. it was a hit! delicious, delicate, and a great starter. i served it in individual bowls, topped with one large scallop per person, and my guests gobbled it up. my father, who considers himself a "connoisseur of soups", gave it a 10/10! a new staple!

this was a very light soup- it was not thick, and the flavor was really mild. i am thickening it up with some potatoes and extra peas, and definitely adding in some garlic and other herbs. i even used a cheese rind to flavor the broth as it was cooking, but i am a bit disappointed with the lack of depth to the flavor.

First, I will admit I used 1.5 tsp Penzey's Bouquet Garni instead of fresh tarragon. And I couldn't find pea sprouts. Still, this was very good and well received. I did a lot of taste testing as it was cooking, and I think the yogurt was a small but important component. It was also a perfect make-ahead dish.

This is a lovely, simple soup perfect for summer. I've made it twice now, and the second time I strained the soup through a fine mesh sieve twice. The result was a sublime texture. I find the tarragon a bit unnecessary and didn't use it the second time around.

Doubled the recipe for a dinner party and it came out very well. Super easy to make, especially when using an immersion blender. Forgot to add fresh peas at the end, but that's okay and I didn't get pea sprouts, but I don't think anyone minded. Would def make again - easy and quick enough for a weeknight dinner.

This was yummy and
quite easy. I tend
to only make recipes
that are easy, so
believe me this one
is easy. The hardest
part was taking out
the blender, but it
was done in 2
batches, so no
problem. I didn't
add any salt,
because I used
pre-made veggie
broth which had
plenty of salt
already. I also
didn't really think
it needed any
pepper. I will try
the suggestion of
fresh lemon. It has
a very velvety
texture and it
tastes delicious!

Amazing soup and so quick to make! I pured about half of the peas and added back in half after because I prefer a little texture to my soups. Lots of pepper for a little kick, will definitely be making this again and again.

I must say...didn't expect much from this recipe, but was looking for something healthy and light to bring to work for lunch. Had a bunch of frozen peas and had recently made a batch of homemade chicken stock, so I said, "why not?" OMG. Such delightfully delicious results! Would agree that it needed a bit of salt and a bit of extra pepper at the end, but man, oh man...tast-eeee! Even better after sitting around in the fridge for a few days - how many things can you say THAT about?!?

This recipe is pretty good. As some other reviewers recommended, I did add a fair amount of salt at the end. Also, another viewer suggested adding lemon juice which I definitely think was necessary. It really improved the flavor. Great easy soup! Awesome with the yogurt garnish

This was an absolute hit! This was my first time making this and it was just wonderful. I think my onions were slightly under-sauted but it was still great. I doubled the recipe since my Dad brought enough ingredients home to feed the neighbourhood. I was afraid I'd added too much pepper at the end (4-5 tablespoons?), as I wanted more of a kick to the lovely sweetness. I was worried it would bother my father who is 'allergic' to anything spicy, but the only thing he had to say was that this was 'magical soup'! haha He told me he was breathing better after eating it.. No kidding. I don't know if it was the tarragon or all that pepper, but it definitely did him some good =) Terribly easy to make and is going on my favourites list.

This soup was simple
to prepare and
absolutely
delicious. I served
it as a lightweight
dinner with greens
from the garden and
crusty white bread
with butter. I will
make this again and
again. Like another
reviewer, mentioned
an immersion blender
makes recipes like
this so much easier
and pleasant. That
said, be careful to
avoid my mistake. My
first batch was made
with peas from my
garden -- I'm glad I
tasted it before I
walked away with the
blender balanced in
the 4-cup measuring
cup, so that I can
assure you that
while frozen peas
with this recipe are
wonderful, fresh
peas are divine.
So, I walked away
with the blender
"safely" balanced to
grab a bit of cream
and the next thing I
knew the soup was
all over our wood
floors, walls, and
cabinets. I cried,
poured another glass
of wine, and made a
second batch with
frozen peas. If you have fresh peas, this is a perfect recipe to really showcase their flavor. But I will make this throughout the year with frozen peas, it's that good. Try to grow your own tarragon to save money!

Peas are so wonderfully sweet, and shallots delicious, and mandolins for chopping said onion-like product make the whole process a breeze. That's right, a breeze. I'm dreadfully, sadly allergic to dairy, so I omitted the yogurt and was as happy as could be. If you have an immersion blender, the process becomes even breezier.

So delicious! Peas and tarragon are always a
wonderful combination, and in soup form they
really shine together.
I was short on veggie broth, so I actually used a
cup of kefir yogurt (available at Trader Joe's),
stirred in after blending, to thin the soup a little
-- and the result was amazing.
A pinch of salt is also nice, but entirely optional,
since the soup is so flavorful on its own.

Delectable... simple, refreshing, elegant
and gourmet.... ;) I drizzled my soup with
yogurt in a pretty zig-zag fashion which gave the
dish and all together refined and sophisticated
look.... Scrumptious Indeed!!!! ~Bon Appetit~

I've made this soup many, many times and it is
always delicious. It has become a staple in my
house as I usually have the ingredients on hand
and it is fast, easy, and very healthy. The tarragon
can be fresh or dried and the soup is good with or
without the yogurt. Enjoy!